Coffee review

Italian bean grinder, how to adjust the parameters, how to adjust the Italian coffee machine

Published: 2024-02-22 Author: World Gafei
Last Updated: 2024/02/22, I don't know if you are also worried, but I bought an Italian bean grinder and an Italian coffee machine for a lot of money. I wanted to make a good American or milk coffee, but I got stuck in the step of mixing and concentrating. Either "spray" or not drip out, either huge acid or thief bitter, it is really difficult to swallow, how to adjust this concentration? Before today

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I don't know if you are also worried, but I bought an Italian bean grinder and an Italian coffee machine for a lot of money. I wanted to make a good American or milk coffee, but I got stuck in the step of mixing and concentrating. Either "spray" or not drip out, either huge acid or thief bitter, it is really difficult to swallow, how to adjust this concentration? Today, Qianjie will focus on the grinding adjustment of espresso.

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The Italian bean grinder is different from the bean grinder of drip filter coffee such as hand-made coffee and ice drop. The grinding particles of drip-filter coffee are thicker and can be identified by a sieve and adjusted by the gear of the bean grinder. For Italian concentration, because it is a pressurized rapid extraction, most of the aroma substances will be released in just 20 to 30 seconds, which means that all its performance will be magnified. Therefore, the slight adjustment of the bean grinder may vary greatly in flavor, and it is not realistic to rely on the gear for grinding adjustment, so it is necessary to judge whether the degree of grinding falls in the appropriate range with the help of extraction state.

The degree of grinding of hand-brewed coffee is often described as "fine granulated sugar", while Italian grinding is more appropriate to call it "flour" regardless of its touch and direct observation with the naked eye. In general, the larger the value pointed by the grinding knob of the grinding equipment, the thicker the coffee powder particles; the smaller the value, the finer the coffee powder particles. When the grinding scale is adjusted to make the coffee powder feel soft and not as rough as sand, you can apply the Italian extraction formula for more detailed adjustment.

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In the daily concentration and debugging, we will abide by the principle of an extraction formula, that is, the amount of powder, extraction coffee liquid and extraction time. The ratio of powder to liquid is generally 1:2, and the extraction time is between 25s~30s. For example, Qianjie daily products use a powder bowl with a capacity of 20g, that is, 20g coffee powder, extract 40g coffee liquid, and the extraction time is less than 25s, indicating that the flow rate is too fast and grinding is too coarse; the extraction time is longer than 30s, indicating that the flow rate is too slow and the grinding is too fine. Thus it can be seen that the length of extraction time directly becomes a reference value for us to distinguish the thickness of grinding degree.

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The flow rate of extraction is too fast (less than 25s), the contact time between water and coffee powder is too short, the coffee flavor may be sour or light, the oil is not rich and the color is light, so it needs fine grinding. If the extraction time gap is more than five seconds, you can boldly twist 0.5 square; if the gap is less than five seconds, only slightly twist the knob about 0.1 grid. The ultimate goal of grinding is to slow down the flow rate and make the extraction time closer to the controllable range of 25s~30s. On the contrary, when the flow rate of concentration is too slow (longer than 30s) and the coffee tastes bitter and dry, it needs to be adjusted to rough grinding.

The above extraction formula is applied, not to make the grinding degree in one step, but to facilitate us to quickly find the thickness range of the bean that can be extracted stably. To make your espresso taste closer to the flavor description on the package, you still need to fine-tune the flavor of the bean, the state of the bean, and the type of coffee you make.

If at the current grinding level, the extraction time falls at 25s~30s, the concentration shows a slight bitter tail rhyme, which makes you feel uncomfortable, but at a moderate concentration, you can reduce the extract weight at the end of the stage. For example, if you drink this bad tail rhyme in the current street, the liquid weight will only be extracted to 37cm 38g.

If the concentrated entrance is obviously bitter, you can try to thicken the grinding a little bit (the scale is stuck on the handle) and coordinate the flow rate by adding powder (0.1g to 0.3g), which can reduce the release of too much bitterness. If the concentrated acid is lighter and the color of the oil is lighter, you might as well fine it a little bit (the scale on the hand feels stuck), and then appropriately reduce the powder (0.1 to 0.3 grams) to increase the contact between powder and water to get more flavor and aroma.

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At this time, some people may ask, if the same powder-to-liquid ratio, but the extraction time up and down by 5 seconds, will the concentrated taste be much worse?

First of all, there must be a difference in taste after a difference of five seconds, but if you need extra ice, milk and water to make a milk coffee or American style, the flavor difference between the two parameters will be greatly reduced. So, as long as you are not for academic research, the adjusted concentration has no negative taste, and can show the main flavor characteristics of this bean, then your cup of concentration is enough to satisfy your daily consumption.

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